Cadbury Creme Egg Mini Cheesecakes – Two Ways

cadbury creme eggs full size and mini tiny cheesecake bits with halves and yolks

I’ve never really understood why creme eggs are so marmite – love them or hate them. They are just chocolate with a sugary filling, what’s not to love!

With Easter only a week away I wanted to bake something with these bites of yumminess. In the supermarket I couldn’t decide between mini creme eggs and full-sized ones, so bought both! And I as I ended up making far too much cheesecake batter, I split it in two to make the different kinds. I’ve halved the recipe for each section so you won’t end up with too much.

Mini creme egg halves cheesecake bites

creme egg cheesecake recipes half mini egg baked into creamy recipe

Ingredients

6-7 digestive biscuits
1 tablespoon (approx 15g) butter or spread
125g cream cheese (1/2 pack, I used extra light)
50g plain yoghurt (I used low-fat greek)
1 egg
15g sugar or sweetener equivalent
1 pack mini cadbury creme eggs

Method

- Crush the biscuits or place in a blender, and mix with melted butter.
- Place about 3/4 teaspoon full into the holes of a mini cupcake/petit fours tin, and press down firmly with your fingers. Grease the top part of the tins (I use a quick spritz of cake release spray). Set aside in the fridge if the tin will fit, or in a cool place if not.
- Beat together the cream cheese, yoghurt and sugar, before folding in the sugar.
- Spoon approximately 2 dessert spoons of the mixture on top of each biscuit base, until nearly full

white cheesecake batter on digestive biscuit base mini petit fours bitesize

- Slice the mini creme eggs in half (this is easier to do if they’ve been in the fridge first), and gently place one into the top of each cheesecake.

mini cadbury creme eggs cut in half for cheesecake recipe

mini creme egg halves pressed into white cheesecake batter

- Bake at 180 degrees for 12 – 15 minutes, until the cheesecake batter can be lightly pressed without sticking to your fingers, and the edges are starting to colour.

petit four bitesize baked cheesecake with mini cadbury creme egg half

- Leave to cool in the tin, before carefully removing with the point of a sharp knife.

Look at that creme egg goo!!

mini baked cheesecake bites with bitesize creme egg halves biscuit base

Separated Creme Egg Cheesecake Bites

cadbury creme egg mini cheesecakes recipe orange yolk creamy whites chocolate biscuit base

Ingredients

6-7 digestive biscuits
1 tablespoon (approx 15g) butter or spread
125g cream cheese (1/2 pack, I used extra light)
50g plain yoghurt (I used low-fat greek)
1 egg
3 cadbury creme eggs (you could use a pack of mini creme eggs but it would be much more fiddly!)

Method

- Cut the creme eggs in half with a sharp knife, and separate the white, orange yolk, and chocolate into separate bowls.

cutting creme egg in half for cheesecake recipe

cadbury creme egg components orange yolk white fondant chocolate shell

- Add the butter to the chocolate, and melt together. Crush the biscuits and stir in the chocolate mixture.

cadburycreme egg cheesecake recipe chocolate digestive biscuit base mixture

- Press the chocolate biscuit mixture into the bottom of a mini cupcake tin, using your fingers to ensure it is firmly packed and flat. Grease the top part of the cupcake / spritz with a little cake release spray.

mini cheesecakes chocolate biscuit base cadbury creme eggs recipe

- Beat together the cream cheese and yoghurt, then fold in the egg. Put about 1 tablespoon of the mixture in with the orange creme egg yolks, and add the white creme egg fondant to the rest of the cheesecake batter.

creme egg cheesecake recipe white fondant orange yolk batter

- Mix together well, it will take a fair bit of beating to get the fondant to dissolve into the cheesecake batter. I added a tiny drop of Wilton orange colouring to the yolk, as the colour had become a bit diluted.

orange yolk wilton colour cheesecake batter with cadbury creme egg

- Spoon the white batter into on top of the chocolate biscuit bases, until nearly full.

white cheesecake batter creme egg recipe egg white

- Bake the whites at 180 degrees, for 5 minutes. Remove from the oven and place on a flat surface.

- Carefully spoon small amounts of the orange yolk mixture onto the top of each white.

making cadbury creme egg mini cheese cakes layering orange yolk on part-baked egg white

- Place back in the oven for another 7 – 10 minutes until the top is set, and the edges are slightly browned.

cadbury creme egg mini cheesecake recipe just baked

- Leave to cool in the tin. As they cool the cheesecakes will start to shrink slightly, easing away from the edges of the tin.

mini cheesecake baked in petit fours tin cooling and easing away from the sides

- Carefully lift out of the tin with a sharp, thin knife.

lifting mini cadbury creme egg cheesecake out of the tin

Creme egg – deconstructed!

creme egg recipe mini baked cheesecakes

Hoorah for the chocolatiness of Easter!

bitesize mini petit four baked cheesecakes made with cadbury creme eggs recipe two ways

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9 thoughts on “Cadbury Creme Egg Mini Cheesecakes – Two Ways

  1. YUMMY! My fave chocolate bar!! What a lovely idea! I might have a go at these at the weekend, but as the boys don’t like cheesecake, I wonder how they would go inside chocolate cupcakes??? Do you mind if I try and share the results? I’ll link back to you, of course! Might even try it in brownies… :)

    • Of course of course! I think they’d work in quite a lot really – if you can try and keep them either whole or the inside up, so it doesn’t spill out, I think it would work best. Look forward to seeing how you get on :-)

  2. Pingback: 20 Delicious Mini Cheesecake Recipes

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